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Yep. I was as surprised as you were. Brisket was excellent although when I asked if they had burnt ends she was thrilled to bring me a nice barky slice. She didn't know flat from point but "the fatty end" request got some very tasty brisket. The house made link was the real star. It had a wonderful taste and texture. Great cornbread, good ribs, pork. http://podnahspit.com/
There's a guy started out doing brisket and other BBQ out of a food cart on MLK. Now has moved to Mississippi (the street, not the state). Got best food cart in Portland 2016 from Willamette Week. Sells out pretty much every day.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Looks fabulous! However the bottom line says he starts at 5 am to have dinner ready. So what do they serve at 9am and 11am when they open? Also the about us page says they start at 5am to have food ready for lunch.
Just the OCD in me and the kitchen biz. I'm sure the food is fantastic. I've known chefs who can't add, spell or have the slightest clue what grammer is but they sure can cook.
im passing this on to a buddy who going to cook in Portland.
Thank you
HH
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